Protein Chocolate Cake Balls
Delicious and protein-packed chocolate cake balls made with coconut flour, protein powder, and Greek yogurt for a moist texture. These bite-sized treats are perfect as a guilt-free snack or a sweet protein boost anytime.
Method
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Preheat an oven to 350F and line a baking sheet with parchment paper.
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Mix all the dry ingredients in a large bowl.
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Add the Greek yogurt and egg to the dry ingredients and stir until you have a giant ball of dough.
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Once you have the ball of dough, pinch off 8 smaller balls and place them on the baking sheet.
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Using your hands roll the balls between your hands until smooth.
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Bake for 14-16 minutes or until the cake balls are cooked through.
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Allow the cake balls to cool slightly before rolling them in the additional powdered sugar.
Nutrition Information
| Calories | 56kcal |
| Total Fat | 1.4g |
| Total Carbohydrates | 5.5g |
| Protein | 5.9g |
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Frequently Asked Questions
Can I use a different protein powder flavor instead of vanilla?
Yes, you can substitute with chocolate or any other flavor of protein powder, but it may slightly alter the sweetness and flavor profile of the cake balls.
What if I don't have swerve confectioners powder?
You can use powdered erythritol or any other powdered sugar substitute as a low-carb alternative.
Can I make these cake balls vegan?
To make this recipe vegan, substitute the egg with a flax or chia egg and use a plant-based yogurt instead of Greek yogurt.
How should I store these protein chocolate cake balls?
Store them in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Can I bake the cake balls at a different temperature?
350F is optimal for a moist interior and cooked-through texture, but you can slightly lower the temperature if your oven runs hot, increasing bake time accordingly.
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